Crispy Rice Paper Spring Rolls with Nuoc Cham Dip Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the spring rolls immediately after assembling. If making ahead, store them in an airtight container with a damp paper towel to keep them moist, but note that they are best enjoyed fresh.

When frying, use a neutral oil with a high smoke point, such as canola or vegetable oil. Do not overcrowd the pan, as this lowers the oil temperature and results in soggy rolls.

To make the rolls more substantial, add cooked vermicelli noodles or sliced avocado. For a vegetarian version, omit the shrimp and add extra vegetables or tofu.

The Nuoc Cham dip can be customized with additional garlic or chili. If the dip is too salty, add a bit more lime juice or water to balance it. Always taste and adjust the seasoning before serving.

Variations

• Vegetarian Spring Rolls: Omit the shrimp and add extra julienned vegetables, such as cucumber, bell pepper, or avocado. Use a vegetarian fish sauce substitute or a soy-lime dipping sauce.
• Grilled Pork Spring Rolls: Substitute the shrimp with thinly sliced grilled pork, seasoned with lemongrass and garlic. Follow the same assembly method for a savory twist.
• Rice Paper Rolls with Peanut Sauce: Serve the rolls with a creamy peanut dipping sauce made with peanut butter, hoisin, and lime juice. Add fresh basil and lettuce for extra crunch.
• Crispy Fried Rolls: After assembling, deep-fry the rolls in hot oil until golden and crisp. Serve immediately with Nuoc Cham or a sweet chili sauce for a crunchy appetizer.

Storage and make-ahead

Fridge

Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days, with a damp paper towel to maintain moisture.

Freezer

Freezing is not recommended as the texture of the rice paper and vegetables will suffer.

Reheat

To reheat, pan-fry the rolls in a lightly oiled skillet over medium heat until crisp and warmed through, about 2 minutes per side.

Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. Place a damp paper towel over them to prevent drying.

The Nuoc Cham dip can be stored in a separate container in the refrigerator for up to 1 week. Before serving, bring the rolls to room temperature or reheat them in a skillet for a crispy texture.

The Nuoc Cham dip can be made up to a week in advance and stored in the refrigerator. The fillings can be prepped a day ahead and kept in separate containers.

However, assembled spring rolls are best eaten fresh, as the rice paper can become tough or sticky when refrigerated. If you need to prepare ahead, assemble the rolls no more than a few hours before serving and keep them covered with a damp cloth.

Serving ideas

Serve the spring rolls as an appetizer or light main course, accompanied by the Nuoc Cham dip. They can be arranged on a platter with the dip in the center for a beautiful presentation. For a party, slice the rolls into smaller pieces and serve as finger food. The rolls pair well with a crisp white wine or a Vietnamese iced coffee.

The rolls are versatile and can be served with additional dipping sauces, such as peanut sauce or hoisin, if desired. For a complete meal, serve them alongside a fresh salad or a bowl of pho. The bright colors and fresh flavors make them a welcome addition to any table. Enjoy them immediately for the best texture and flavor.

Frequently asked questions

Recipe card

Crispy Rice Paper Spring Rolls with Nuoc Cham Dip

Prep 25 minCook 0 minTotal 25 minServes 4

Ingredients

• 8 sheets Vietnamese rice paper
• 200 g cooked shredded shrimp
• 1 cup shredded purple cabbage
• 1 cup julienned carrots
• fresh mint leaves, to taste
• fresh cilantro leaves, to taste
• frying oil, for crispy wrap, to taste
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 1/2 cup warm water
• 2 cloves garlic, minced
• 1 red bird's eye chili, minced

Instructions

1. In a small bowl, combine the fish sauce, lime juice, sugar, warm water, minced garlic, and minced chili. Stir until the sugar dissolves completely. Set aside. Prepare the shredded shrimp, purple cabbage, carrots, mint, and cilantro in separate bowls for easy assembly.
2. Fill a large shallow dish with lukewarm water. Dip one sheet of rice paper into the water for exactly 4 seconds. Remove and lay it flat on a damp cutting board. Let it sit until it becomes soft and pliable, about 30 seconds.
3. Arrange a few shrimp pieces, a small handful of purple cabbage, carrots, mint, and cilantro across the bottom third of the rice paper, leaving about 2 inches on each side. Do not overfill—leave room for rolling.
4. Fold the bottom edge of the rice paper up over the filling, tucking it snugly. Fold in both sides toward the center, then roll forward into a firm, seamless cylinder. Press gently to seal the roll.
5. Continue with the remaining rice paper sheets and filling, making 8 rolls total. Keep the finished rolls covered with a damp cloth to prevent them from drying out.
6. If a crispy texture is desired, heat a skillet with a thin layer of frying oil over medium-high heat. Fry the spring rolls for 1–2 minutes per side until golden and crisp. Drain on paper towels.
7. Using a sharp knife, slice each spring roll in half on a slight diagonal. Arrange on a serving platter with the Nuoc Cham dip in a small bowl. Serve immediately.

Contains: crustaceans, fish

Estimated nutrition per serving

Calories

180

Protein

12 g

Carbohydrates

22 g

Fat

4 g

Automatic estimate from the ingredient list, not laboratory-verified.